Cardamom, Walnut and Pear Chicken
The Abel & Cole kitchen was buzzing when we sounded the dinner bell for this dish. Simple and pared back, yet a stunner of a roast. Dish it out with a good helping of celeriac couscous (recipe for this in our book).
|Seeds from 6 cardamom pods|
|1||lemon, zest and squeeze of juice|
|4||large or 6 smaller pears|
|2||rosemary sprigs, leaves only, finely chopped|
|1||large handful of walnuts|
|Sea salt and freshly ground pepper|
Preheat your oven to 200°C/Gas 6.
Put your chicken in a large roasting dish. Grind the seeds from your cardamom pods into a coarse powder. Dust this over the chicken, along with the lemon zest and a good pinch of salt and pepper.
Flatten each clove of garlic with the side of a knife. Whip off the skin. Tuck a clove under each piece of chicken.
Peel and quarter your pears. Cut the cores out and trim off the stems. Juice your lemon. In a bowl, toss with your pears, then tuck the pears in the dish with the chicken.
Roast the chicken on the top shelf of your oven for 30 mins or till golden and the juices run clear when you prick the fattest part of the leg with the tip of a knife. Cook a little longer, if needed.
Add the water to the dish. Scatter the rosemary over the chicken, along with the walnuts. Drizzle the honey over the top. Finish with a dusting of salt and pepper. Pop back in the oven for 5 mins, or till the walnuts are golden.